Raspberry Yogurt Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.8
  • Total Fat: 6.9 g
  • Cholesterol: 19.5 mg
  • Sodium: 171.6 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.4 g

View full nutritional breakdown of Raspberry Yogurt Cake calories by ingredient
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Impress your friends with this easy to make super tasty lowfat cake Impress your friends with this easy to make super tasty lowfat cake
Number of Servings: 12


    1 1/2 cups flour
    1/2 cup Sugar
    1 1/2 tsp Baking powder
    1/3 cup Soft Margarine
    2 Egg Whites
    1 tsp Vanilla
    3 cups fresh raspberries or 1 pkg. (300g) individually frozen (not thawed)

    2 Tbsp Flour
    2 cups Low-Fat Yogurt
    1 Egg lightly beaten
    2/3 cups Sugar
    2 tsp Graten lemon rind
    1 tsp Vanilla


In food processor or mixing bowl, combine flour, sugar, baking powder, margarine, egg whites and vanilla, mix well. Press onto bottom of 10-inch (3L) square cake pan, sprinkle with raspberries.

Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, lemon rind and vanilla; mix until smooth. Pour over berries.
Bake in 350 F (180C) preheated oven for 70 minutes or until golden.
Serve warm or cold.

Pear Yogurt Cake Variation:
Prepare Raspberry Cake, but substitute 5 peeled , thinly sliced small pears for raspberries and use almond extract instead of the vanilla and sprinkle some roasted Almonds on top.

Number of Servings: 12

Recipe submitted by SparkPeople user SILVIAPILTON.

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